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I dont have tons of experience with english beers however I do have some and taking that into account ... with further maturation of this beer with verdant yeast I'm certainly getting 'english ale' vibes. Enjoying it quite a lot. Will use this yeast again for sure.

The Verdant IPA yeast seems to be maturing quite fast - at least compared to some of the belgian yeasts I'm used too. There are still noticable esters in the beer but they have lessend since my last post which was 10 days ago. Given proper time conditioning time this yeast might work quite well...

Now to report. The beer turned out really nice for my taste. It is not strongly hopped at all but just enough to get a subtle noble hops note in the mix. I will repeat the recipe because I'm really enjoying the beer but will put more hops in the next time. The grain bill gives a lovely bready...

Thanks!

Sounds great! Can you give some more specific descriptors on flavors and aroma you get from this yeast?

Are there any notable phenolics from the yeast?

I have not used this yeast before however I had used other belgian style dry yeasts often times. I believe what you propose should work just fine. Good luck!

Great to hear! IME the banana tends to dissapear after being in the bottle for some time.

Can you get some white grapes juice or juice concetrate? You could add it to the fermentation vessel, add some food for the yeast to add enough FAN and you're good to go. EDIT: You said you don't get a lot of pepper .... you could try to do a ferulic acid rest. With that you will make more...

It might work nicely, just watch out for sulfite levels - if too much it could stop fermentation.

I get similar saison style phenolic character like belle but with more fruitines which is what I missed a bit with belle. This might be the reason they discontinoued the 11g belle packets. I will be bottling a saison style with farmhouse to which I added orange peel for the first time and...

Did you ever try Belle Saison? How does it compare to 3711? Less complexity or quite there?

See on page 2 of the document - it's states that farmhouse can be used for belgian monastery style ales, as we had already observed now confirmed by lallemand as well --> https://admin.lallemandbrewing.com/wp-content/uploads/2023/05/LAL-bestpractices-Saison_solutions-ENG-A4-10.pdf

The bulk of fermentation could indeed be done. I have not fermented higher gravities then 1.046 with farmhouse yeast, however usually it is very fast. Just very recently it hard fermented from1.046 to 1.008 high glucose wort in about 26 hours from pitching the yeast. EDIT:

+1 for farmhouse I got something similar fermenting with farmhouse right now. Vienna, carapils and wheat low mash temp and some magnum for bittering and late additions are styrian golding, curacao orange peel and coriander. I pitched the yeast at 25 degree celsius.

Thanks for the reply! Did you observe any other notable things about it?

@Miraculix or anyone else with experience regarding this yeast --> Can you give some info on in what time does verdant ipa usually reach FG with worts at around 1.045 - 48 OG? How quickly is diacetyl cleaned up? Fermentation temp. is about 21 degees celsius. I've got a few days before leaving...

I've decided to try out the verdant ipa yeast. Grain bill consists of vienna, caramel pilnser and wheat malt ; mashed at 68 degree celsius and hoped with magnum for bitternes, and a late addition of savinjski golding and aurora (super styrian) for flavor and aroma. The brew is fermenting at 20...

I've been recently reading and researching about the usage of KMS in the brewing process. I will be gradually implementing more steps that make sense for my system to reduce oxygen however the first thing I would like to try out is the addition of KMS when bottling. I will soon be bottling my...

Of course, I agree with you. Do you have any info on the recipe? That would be interesting to know because I had used BE-134 at least 4 or 5 times and tasted beers made with it from a brewer friend as well. I would love to get even more tips on how to work with the yeast.